Healthy lifestyles do not have to be without cookies! My go-to recipe is too good not to share. The texture can vary with cooking time (like most cookies). This recipe might have some surprising ingredients, but don't let that discourage you! I use sunflower meal "sunflour" for replacing almond meal because most individuals with nut allergies can tolerate sunflower seeds; please try with caution if you are unsure of sunflower seeds tolerance, especially if allergic reactions may occur. I have a simple recipe for making "sunflour" that takes less than 5 minutes to make. Organic sunflower seeds can be found for around $2.99 per/lb. which is about 50% less than the cost of almond meal per/lb. You can find my Sunflour recipe HERE!
The second ingredient is plantain flour, you can find this online, or in some health food stores. I would not substitute plantain flour for any one type of flour, but this recipe could be tried with splitting the plantain flour into half "sunflour" and half arrowroot. I have not done this, but I would guess this is the closest substitute. Yam and banana flour would sub for plantain, but is just as obscure of an ingredient as plantain flour. I have a few recipes with plantain flour here on the blog. I would say order some and have fun trying a new ingredient! THIS ONE is found at some Walmart locations! You could possibly get it through grocery pickup!
Melt 1 cup dark chocolate chips in a pot on the stove.
Pour melted chocolate over the butter and coconut palm sugar and mix with an electric mixer.
Whisk in egg, vanilla, and vinegar.
Mix all the dry ingredient in a separate bowl. Slowly add dry ingredients to wet and mix.
Once the dough has formed add the chocolate chip and walnut and blend with the mixer for a few second so the pieces are broken up.
Preheat oven to 350°F.
Chill dough for 15 minutes.
Bake for 15 minutes. Enjoy!!
I have set my cook time for a crispy cookie, but for a gooey texture I would lessen the time by 4 minutes.
*Note- this recipes is high in chocolate which can exceed the low-FODMAP limits. Keep serving size at one cookie for those following a low-FODMAP diet.